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Basil Shrimp Fettuccine Recipe

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This recipe for Basil Shrimp Fettuccine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bud Little
Added: Tuesday, April 28, 2009


8 ounces uncooked fettuccine
1/2 cup chopped onion
1/4 cup each chopped sweet yellow and red pepper
1 can (12 ounce) fat free evaporated milk
1 to 2 garlic cloves, minced
2 tablespoons olive or canola oil
1/4 cup all purpose flour
1/2 teaspoon white pepper
1 pound uncooked shrimp - peeled & deveined
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/8 teaspoon cayenne pepper

Cook pasta according to package directions.
Meanwhile, in a non-stick skillet saute the onion, peppers and garlic in oil until tender.
In a small bowl, combine flour and milk until smooth.
Add to vegetable mixture.
Stir in the seasonings .
Bring to a boil, cook and stir for 2 minutes or until thickened.

Reduce heat; add shrimp and basil. Simmer, uncovered for 3 minutes or until shrimp turn pink.

Drain pasta; place in a large bowl . Add shrimp mixture and toss to coat.

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Personal Notes:
Personal Notes:
This is a great lower calorie alternative to traditional Shrimp Fettuccine. (That is fairly easy to fix and has a great taste.)




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